32 oz Velveta queso Blanco melting cheese dip & sauce, cut into chunks 8 oz mozzarella cheese, cut into chunks 8 oz pepper jack cheese, cut into chunks
8 oz cream cheese
14 oz, diced fire roasted tomatoes
5 oz evaporated milk
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup chopped fresh cilantro
Directions
Heat a large skillet on medium heat, add in butter and jalapeno's diced. Cook until softened and add in chorizo cooking into a crumble and cooked through. save 1/2 cup to sprinkle on top before serving.
Add dawn dish soap on the bottom of pan in a thin layer if using our 360 pans you can use on the grill with this method to insure no burning or marking to pan!
Add all ingredients into pan, cover with foil and place pan on the grill.
Melt for about 20-25 minutes with the lid closed on the grill. Stir a couple of times while it cooks, until cheese is melted and bubbling. Remove from grill and top with saved chorizo mixture and additional cilantro. Serve immediately and enjoy!
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